Recipes

Majestic and Moist New Year’s Honey Cake

1 Mins read
0
24
0
Share
Scroll to recipe
Share
Majestic and Moist New Year's Honey Cake

Majestic and Moist New Year's Honey Cake

amanda

Equipment

  • - Stand Mixer (High-powered option with paddle and dough hook attachments)

  • - Digital Kitchen Scale

  • - Silicone Spatula (Heavy-duty)

  • - Electric Oven with Bake Function

  • - Rubber Spatula

  • - Medium-Sized Mixing Bowl (with handle)

  • - Measuring Cups & Spoons Set

  • - Cooling Rack

  • - Springform Pan (9 or 10-inch size)

  • - Oven Thermometer

Ingredients

  • 3 1/2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 4 teaspoons ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground allspice

  • 1 cup vegetable oil

  • 1 cup honey

  • 1 1/2 cups granulated sugar

  • 1/2 cup brown sugar

  • 3 eggs

  • 1 teaspoon vanilla extract

  • 1 cup warm coffee or strong tea

  • 1/2 cup fresh orange juice

  • 1/4 cup rye or whisky (see Note)

  • 1/2 cup slivered or sliced almonds (optional)

  • I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9-by-13-inch sheet pan, or three 8-by-4 1/2-inch loaf pans.

Instructions

1

Instruction 1

Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
2

Instruction 2

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.
3

Instruction 3

Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
4

Instruction 4

Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
5

Instruction 5

Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
0
24
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *